Prep Time:
45
Cook Time:
20 mins
Serves:
4-5 servings per pound of chorizo
About the Recipe
First off, this isn’t really so much a recipe but rather an approach, an approach to a delicious outcome that you can tweak any way you want. Second, and more importantly, is that the chorizo verde we use is made right here in Waitsfield, by local butcher Josh at 5th Quarter Provisions. If you cannot get your hands on 5th Quarter Chorizo Verde, use whatever high-quality (humanely raised, please) chorizo.
Ingredients
¼ pound chorizo
1 smallish russet potato
Half a sweet potato
Half a small onion
Canola oil
Preparation
Dice both potatoes and onion fairly small, about 1/3 inch cubes.
Heat oil in a cast-iron pan, then add the russet potato. Periodically toss these around, using a metal spatula to scrape all the good bits from the pan.
Once those are beginning to brown, add the sweet potato.
Keep cooking until nearly brown, then add the diced onion.
When the onion is translucent, add the chorizo, first peeling away the casing then squishing the meat with your hands or the back of a spoon. Continue to fry, stirring periodically, until chorizo is fully browned and potatoes/onions are nicely golden.